Get Grilling: Easy Burger Recipes

Choose between our chorizo burger or our vegetarian sweet potato
version and spruce up your burgers this summer with paprika mayo and
chipotle salsa.

Summer is grilling season, so it’s time to gather some friends, get
outside and take advantage of the warm summer nights. We’ve taken
inspiration from the full-on flavors of Mexico with these Chorizo &
Beef Burgers.

They’re easy to make, but pack a punch. For vegetarians, try a Smoky
Sweet Potato and Kidney Bean Burger.

The smoky flavors of both burgers work well with a lightly spiced
Smoked Paprika Mayonnaise, and a Tomato & Chipotle Salsa to add a
spicy kick (all recipes below).

Add a few slices of avocado, a sprinkling of fresh cilantro and a
twist of lime and you have yourself a scorcher of a burger.

BEEF AND CHORIZO BURGERS

Makes 4 large burgers

1/2 pound chorizo 1 pound ground beef Pinch of
salt Pinch of pepper

Remove the skin from the chorizo and roughly chop. Put in a food
processor or place in a large bowl and using a hand blender, blitz the
chorizo until all large pieces have been blended but still relatively
coarse. Add the beef and seasoning to the bowl and combine all the
ingredients with clean hands.

Divided the mixture into four, and pat flat into three inch
patties. Place on a lined baking tray, cover and refrigerate for at
least 30 minutes. Once the burgers are firm, heat a grill, bbq or
frying pan to a medium heat and cook on either side for five minutes.

Place the potato in a large microwavable bowl and place in the
microwave on high heat for 6 - 7 minutes and cook until soft. Drain
and add the kidney beans to the potato and lightly mash together. Add
the paprika, chipotle paste and roughly chopped cilantro. Finely dice
the red onion and combine with the other ingredients along with the
lime, salt and pepper.

Divided the mixture into four (for large burgers), and pat flat to
form three inch patties. Place on a lined baking tray and refrigerate
for at least 30 minutes to allow to firm up.

Heat a little oil in a non-stick frying pan and fry the burgers
either side, over a medium heat, for 5 - 6 minutes, or until golden.

TOMATO SALSA

Slice the tomatoes in half, remove and discard all the seeds, then
finely dice. Place in a bowl along with the finely diced onion and
roughly chopped cilantro. Add the chipotle paste, zest and juice of
the lime and salt, pepper, and sugar. Stir together until all the
ingredients are incorporated. Cover and refrigerate until ready to serve.

Thinking about what to wear to your cookout? We recommend summer
shorts like the Canobie Lake Straight Fit Short (available in several
colors) with our 2-Eye
Boat Shoes for men, and our Beebe River Linen Skirt in blue
paired with Sheafe Leather Fisherman Sandals for women.

The days are long, the nights are warm and the barbecue is out. What
are you waiting for? Those burgers aren’t going to grill themselves.